For extra intenserecipes with milk

Roastiness with milk

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Milky taste

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Bitterness with milk

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Creamy texture

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ADD TO CART

Inspired by the dark roasted tastes and thick textures created by the expert baristas of Spain, we selected a blend of African Arabicas and Robusta, and roasted them long and dark to create a powerful, full-bodied taste, which becomes smoother and creamier with a splash of milk.

Aromatic profile: Very dark, spicy and roasted

To create this intense, rich cup that hits a great harmony with milk, we tested plenty of different coffees from various countries of origin and we discovered that not all coffees interact well with milk. We selected a fine Ugandan Robusta to form the base of the blend. It brings the intensity, thick body and syrupy texture you expect to find in a cortado recipe.

ROASTING

When you roast any coffee, you have to work at that fine balance of temperature, roast time and bean color. But it’s even more important when you want that coffee to be in ideal harmony with milk. For Corto that means split roasting the coffees for a long time in order to unleash the textures we’re looking for in a Spanish-style coffee. The long roast time – where we wait for the bean to reach a dark, rich roast colour – develops an alluring bitterness and that syrupy, thick body.

AROMATIC PROFILE

For BARISTA CREATIONS Corto taste we took our inspiration from the dark roasts and thick textures created by the expert baristas in Spain, that is why it is easily recognizable by its raw strength and intense, roasty character. Corto can punch through milk with its rich aftertaste, elegant bitterness, and a thick, textured body. With a dash of hot milk and milk froth crowning the cup, you’ll experience Corto in the traditional cortado recipe’s way.